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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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A delicious soup inspired by a Dr. Gillian McKeith recipe. Ingredients:
2 1/2 cups onions, chopped (about 3 medium) |
6 garlic cloves, minced |
4 cups carrots, peeled and chopped |
1 1/2 cups celery, chopped (approx 5 stalks) |
8 teaspoons low-sodium vegetable bouillon granules (or enough for 8 cups of water) |
1 1/4 teaspoons cumin |
8 cups water |
200 g ground almonds |
black pepper, to taste |
Directions:
1. Bring onions, garlic, carrots, celery, stock and water to a boil.
2. Reduce heat and simmer until vegetables are tender (approx 30 minutes).
3. Remove from heat, strain vegetables (reserving the stock).
4. Blend vegetables in a food processor or blender until smooth.
5. Stir in ground almonds and enough stock to make desired soup consistency.
6. Add cumin and black pepper.
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